2 quart jars
10-14 cloves garlic
6 teaspoons kosher salt
Couple sprigs fresh dill per jar
1/2 teaspoon celery seed per jar
1/2 teaspoon mustard seed per jar
1/2 teaspoon peppercorn per jar
2 cups white vinegar
4 cups water
I used cucumbers, jalapeños, beans, from my garden, and added carrots, green onion, and some spicy chili from friends garden.
Boil the 4 cups water, add garlic and simmer for 5 mins. Add salt and vinegar and bring back to boil until salt is dissolved. Remove from heat
In quart jars, put dill, and seeds and peppercorns in bottom of jar, spoon out the garlic and divide between the 2 jars. Stuff jars with veggies nice and tight.
Bring brine back to boil and cover veggies to the top. Pit kids on and when they are cool, put in fridge. Ready in 2 weeks, better longer. Makes 2 quarts
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